Creamy Parsley Veggie Dip Recipes

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CREAMY PARSLEY VEGGIE DIP



Creamy Parsley Veggie Dip image

Whether you use fat-free ore reduced-fat ingredients in this creamy dip for fresh vegetables, it makes no difference in taste, It's wonderful. I think it's best if made the night before.

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 9 servings.

Number Of Ingredients 9

1 cup fat-free mayonnaise
1 cup reduced-fat sour cream
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

Steps:

  • In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.

Nutrition Facts : Calories 58 calories, Fat 2g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 379mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CREAMY VEGGIE DIP



Creamy Veggie Dip image

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups baby arugula
1 stalk celery, cut into thirds
1 small carrot, cut into thirds
4 scallions, cut into thirds
1 small clove garlic
1 tablespoon roughly chopped fresh tarragon, dill, basil or parsley
1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese
2 cups vegetable chips, finely crushed
Kosher salt and freshly ground pepper
Raw vegetables, for serving

Steps:

  • Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
  • Add the sour cream, mayonnaise and cream cheese and pulse to combine. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper. Transfer to a bowl and chill 30 minutes or up to 8 hours. Serve with vegetables.

CREAMY GARLIC, PARSLEY, AND FETA DRESSING



Creamy Garlic, Parsley, and Feta Dressing image

We suggest pairing this garlicky dressing with mixed greens such as Boston lettuce and watercress, or drizzling it over grilled tofu or chicken for a light yet satisfying meal. If you prefer a milder dressing, cut back the garlic to two teaspoons. Recipe adapted from Kripalu Center for Yoga & Health, in Stockbridge, Massachusetts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Yield Makes 1 3/4 cups

Number Of Ingredients 8

1/3 cup chopped fresh flat-leaf parsley leaves
1/4 cup water
1 tablespoon chopped garlic (3 medium garlic cloves)
2/3 cup plain fat-free Greek yogurt
2/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
1 ounce feta cheese, crumbled (3 tablespoons)
1 teaspoon coarse salt

Steps:

  • Puree parsley, water, and garlic in a blender until smooth, about 1 1/2 minutes. Add remaining ingredients, and blend until just combined. Refrigerate at least 30 minutes and up to 1 week.

Nutrition Facts : Calories 110 g, Cholesterol 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 109 g

CREAMY PARSLEY VEGGIE DIP



Creamy Parsley Veggie Dip image

Whether you use fat-free ore reduced-fat ingredients in this creamy dip for fresh vegetables, it makes no difference in taste, It's wonderful. I think it's best if made the night before.

Provided by Allrecipes Member

Time 5m

Yield 9

Number Of Ingredients 9

1 cup fat-free mayonnaise
1 cup reduced-fat sour cream
⅓ cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
1 cup Assorted fresh vegetables

Steps:

  • In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.

Nutrition Facts : Calories 62 calories, Carbohydrate 8.1 g, Cholesterol 10.5 mg, Fat 3.3 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 349.3 mg, Sugar 4.2 g

CREAMY PARSLEY VEGGIE DIP



Creamy Parsley Veggie Dip image

Whether you use fat-free ore reduced-fat ingredients in this creamy dip for fresh vegetables, it makes no difference in taste, It's wonderful. I think it's best if made the night before.

Provided by Allrecipes Member

Time 5m

Yield 9

Number Of Ingredients 9

1 cup fat-free mayonnaise
1 cup reduced-fat sour cream
⅓ cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
1 cup Assorted fresh vegetables

Steps:

  • In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.

Nutrition Facts : Calories 62 calories, Carbohydrate 8.1 g, Cholesterol 10.5 mg, Fat 3.3 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 349.3 mg, Sugar 4.2 g

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